You won’t even have to wait to order them at a restaurant if you make this recipe at home for the greatest sausage gravy with biscuits. Creamy, meaty, and savory—each bite is nicely salted with a touch of hot sauce spiciness.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 9 hrs |
| Total Time: | 10 hrs 30 mins |
| Servings: | 10 |
| Yield: | 1 2-quart baking dish |
Ingredients
- cooking spray
- 1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
- 2 cups heavy whipping cream
- 1 cup light brown sugar
- ⅔ cup whole milk
- 5 egg yolks
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
- 2 tablespoons butter
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 cup milk
- ¼ cup bourbon
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
- Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
- Pour mixture into the prepared baking dish. Cover with aluminum foil.
- Bake in the preheated oven until almost set, about 45 minutes.
- Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
- Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
- Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
- Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
- The directions for making cinnamon rolls are based on the particular brand mentioned. Follow instructions on the package if using a different brand.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 18 g |
| Sodium | 346 mg |
| Sugars | 36 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for work. I didn’t use Pillsbury cinnamon rolls. I tripled the recipe because the cinnamon roll log I used was 2lbs vs 12.4oz . It turned out really good.
Royal Caribbean offers this on their cruises and this recipe is pretty close to theirs. I made it for Christmas and made it again today. I didn’t think the bourbon sauce added anything.